Master the art of genuine smoke-cooked barbecue with 70 mouthwatering recipes, smoking techniques, and BBQ wisdom from star pitmaster Matt Horn. Not only will you learn how to make classics of Texas- and Carolina-style BBQ, like brisket and pulled pork, you will expand your BBQ repertoire to include “West Coast Barbecue,” the signature style that has made Horn famous, with recipes like Smoked Tri-Tip, Burn Barrel Chicken, and Jalapeno Cheddar Links. Rookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods. Following a thorough introduction to smoking, including types of smokers, how to turn your existing grill into a smoker, barbecue tools, best meat cuts for smoking, and answers to the most common questions about smoking, you’ll learn how to make crave-worthy things like:
Pork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends.
Matt’s grandmother’s amazing recipe for Smoked Oxtails.
Southern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya.
Texas-style Beef Brisket, in Matt’s unique style.
Easy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams.
Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake.
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